Name: Vegetarian Potato Noodle Pan with Mild Apple-Red Cabbage
Total time: 25 min
Yield: 4

Vegetarian Potato Noodle Pan with Mild Apple-Red Cabbage

This vegetarian potato noodle pan brings a wonderful dose of comfort to your daily routine. The combination of mild apple-red cabbage and filling potato noodles provides valuable energy without being too heavy on your stomach. Especially during the middle stages of pregnancy, a warm, uncomplicated meal often feels just right.

Ingredients (for 2 to 3 portions)

500 g fresh potato noodles (Schupfnudeln, from the refrigerated section)
400 g red cabbage (from a jar)
1 mild apple (such as Gala)
1 small onion
2 tbsp canola oil
1 pinch of salt
1 pinch of cinnamon
2 tbsp walnuts (optional)

Preparation

Peel the onion and finely dice it.
Wash, core, and dice the apple into bite-sized pieces.
Heat one tablespoon of oil in a large pan and fry the potato noodles until golden brown.
Remove the potato noodles from the pan and set them aside briefly.
Sauté the diced onion in the remaining oil until translucent, then add the apple pieces and the red cabbage.
Let the vegetables simmer gently for about five to ten minutes until everything is thoroughly heated.
Fold the potato noodles back into the red cabbage and season the dish with a pinch of salt and a little cinnamon.
Sprinkle a few roughly chopped walnuts on top before serving, if you like.

Good to know

This dish is perfectly suited for meal prep and stores well in the fridge for the next day. If you enjoy a touch of freshness, a dollop of plain yogurt made from pasteurized milk pairs beautifully with it.

When things are hard

If you are experiencing heartburn or a sensitive stomach, simply leave out the onion. You can also divide the meal into several smaller portions throughout the day if your appetite is not quite ready for a full plate.

Note

For any questions regarding your nutrition or if you experience persistent discomfort during pregnancy, please consult your obstetrician, gynecologist, or midwife.

Vegetarian Potato Noodle Pan with Mild Apple-Red Cabbage

Ingredients (for 2 to 3 portions)

500 g fresh potato noodles (Schupfnudeln, from the refrigerated section)

400 g red cabbage (from a jar)

1 mild apple (such as Gala)

1 small onion

2 tbsp canola oil

1 pinch of salt

1 pinch of cinnamon

2 tbsp walnuts (optional)

Preparation

Peel the onion and finely dice it.

Wash, core, and dice the apple into bite-sized pieces.

Heat one tablespoon of oil in a large pan and fry the potato noodles until golden brown.

Remove the potato noodles from the pan and set them aside briefly.

Sauté the diced onion in the remaining oil until translucent, then add the apple pieces and the red cabbage.

Let the vegetables simmer gently for about five to ten minutes until everything is thoroughly heated.

Fold the potato noodles back into the red cabbage and season the dish with a pinch of salt and a little cinnamon.

Sprinkle a few roughly chopped walnuts on top before serving, if you like.

Good to know

When things are hard

Note

For any questions regarding your nutrition or if you experience persistent discomfort during pregnancy, please consult your obstetrician, gynecologist, or midwife.